photo by Kana K.
- Ready In:
- 2 lbs chicken thighs, boneless skinless
- 1⁄2 teaspoon salt, to taste
- 1⁄2 teaspoon white pepper, to taste
- 1⁄2 teaspoon garlic powder
- 1 egg
- 1⁄2 cup milk
- 1⁄2 lb panko breadcrumbs (japanese breadcrumbs)
- 1 quart canola oil
Katsu dipping sauce
- 1⁄4 cup ketchup
- 1⁄2 cup Worcestershire sauce
- 2 tablespoons soy sauce
- 2 dashes Tabasco sauce
- 1⁄4 teaspoon pepper, to taste
- Trim the fat from the chicken thighs and filet them to uniform pieces approximately ½ inch thick. Combine the thighs with the salt, white pepper and garlic powder. Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
- Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Place the flour and panko in a separate 9x13 pan. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
- Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into the egg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. Press the chicken well to allow the panko to fully adhere to the chicken. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers.
To cook the chicken:
- Place the canola oil into a heavy gauge 10 inch pot and heat to 325 degrees. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness. Drain on paper towels, a rack works well. Continue with the rest of the chicken. When the frying is done, after the chicken has rested ,take the chicken and slice into strips.
- Serve with Katsu sauce or sweet chili sauce.
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RECIPE SUBMITTED BY
100% food experimenting amateur chef... I use this site to keep my online cook book and recipes I want to try.